Page 79 - TOH_Edition16

1 For the meatballs, heat oven to 400°F. Line a bake sheet with parchment paper.
2 Whisk 2 eggs in a large bowl. Add oil, oregano, salt, pepper and red pepper flakes and whisk until well combined. Add cheese and bread- crumbs and mix until combined.
3 Add meat, and with clean, wet hands mix thoroughly until evenly combined.
4 Pull small bits of meat to make balls about 2 inches in size. Place on baking sheet and bake for 15-18 minutes. Do not overcook.
5 To make sauce, heat a large Dutch oven or other big pot over medium heat for 5 minutes. Add oil and, once hot, add onions. Cook for 10 minutes, stirring occasionally, until translucent.
6 Add garlic and herbs and cook 1-2 minutes. Add tomato paste, stir well and cook 2-3 minutes.
7 Increase heat slightly and add wine. Cook for about 5 minutes (more if wine hasn’t reduced down).
8 Add crushed tomatoes, stir well and bring to a simmer. Taste, and add sugar if too acidic. Add salt and simmer 15 minutes, stirring occasionally. Taste again and add salt/sugar/herbs as needed.
9 Add meatballs and cover. Reduce heat to low and cook for 30 minutes or more, stirring occasionally to make sure sauce isn’t burning on the bottom of the pot.
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